Back in November 2017, I entered a competition with SBS food. The theme was “bring back the classics” in which, contestants were encouraged to create classic Aussie foods with a multicultural or unique twist. After a little brainstorming, I created and entered these pistachio, cardamom and rosewater wagon wheels. To my delight, they were one of 12 recipes that won the competition!
The prize was for my wagon wheel recipe to be illustrated and published by SBS food. After a rather long period of time, the recipe is up on their website. It can be accessed here!
I’ve been itching to share this recipe with you all for over two years and I am so happy the time has finally arrived. This is probably one of the recipes I am most proud to have created, and I am thrilled to see that it has made itself available on an additional website.
I hope you like my wagon wheels as much as my friends, family and I have! With the addition of gold dust, they make the perfect fancy edible gift. I’ve posted the recipe down below, but please go and check out the page SBS food has published. You will be able to explore the other 11 recipes on SBS too.
Pistachio, Cardamom and Rosewater Wagon Wheels
Ingredients
150 g unsalted butter, softened
150 g (⅔ cup) caster sugar
1 egg
80 g unsalted pistachios, finely ground
350 g (2⅓ cups) plain flour
½ tsp salt
1 tsp ground cardamom
100 g raspberry jam
½ tsp rosewater
140 g white marshmallows
300 g dark chocolate, chopped
1 tbsp coconut oil
30 g unsalted pistachios, finely chopped
¼ cup freeze-dried raspberry pieces
edible gold dust
Method
- Using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and beat until well combined. Add the ground pistachios, flour, salt and cardamom and beat until the mixture begins to come together. Shape the mixture into a disc, then cover in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180°C and line 2 baking trays with baking paper. Place the dough between two sheets of baking paper and roll until about 5-mm thick. Using a 7 cm biscuit cutter, stamp out 24 rounds and place on the lined trays.
- Bake for 8-10 minutes or until the biscuits are a very light golden colour. Remove from the oven and stand until completely cooled.
- In a small bowl, combine the jam and rosewater.
- In a large microwave-safe bowl, heat the marshmallows on high, stirring every 15 seconds until melted and smooth. Transfer to a piping bag fitted with a large plain nozzle.
- To assemble, place one teaspoon of jam into the centre of 12 of the biscuits. Pipe a circle of marshmallow around each dollop of jam, then sandwich with the remaining biscuits. Refrigerate for 1 hour or until set.
- Place the chocolate and coconut oil in a heatproof bowl over a saucepan of just simmering water, making sure the base of the bowl doesn’t touch the water. Heat until melted and shiny.
- Dip each of the sandwiched biscuits in the chocolate, allowing the excess chocolate to drip off, then place on a baking paper-lined tray.
- Once all the wagon wheels are coated in chocolate, sprinkle with chopped pistachios and freeze-dried raspberries. Refrigerate until set. Finally, decorate with edible gold dust and enjoy!
Note
Both the freeze-dried raspberries and edible gold dust can be purchased online or at some speciality stores.